Concoct A New Menu Chicken Ratatouille

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Chicken Ratatouille

"This French dish uses loads of Mediterranean vegetables and is a great way to deplete the zucchini flooding your lawn! We like to add hen to ours to make it an entire meal, and we generally serve it over rice. We typically do half a breast in line with person. This is our own family's model, so it would not have the eggplant or the fresh tomatoes which you see in most traditional ratatouille recipes (maybe when the youngsters develop up a bit?), however this recipe did get the children to start ingesting zucchini and mushrooms, which we never notion might appear!"

Ingredients :

2 tablespoons olive oil, or as needed
three (10 ounce) fowl breasts, cubed, or extra to taste
1/four cup thinly sliced red onion
1 yellow squash, reduce in half lengthwise and into 1/4-inch slices
1 green zucchini, cut in half lengthwise and into 1/4-inch slices
1 purple bell pepper, sliced in 1/4-inch strips and halved
6 brown mushrooms, sliced and halved, or to flavor
three cloves garlic, or extra to flavor, minced
1 cup chook stock
1 (6 ounce) can tomato paste
1 tablespoon herbes de Provence
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons celery salt
salt and ground black pepper to taste

Instructions :

Prep : 35M	Cook : 4M	Ready in : 49M

Heat olive oil in a skillet over medium-high warmth. Add bird and onion; saute till chicken is still slightly crimson inside the middle, three to five minutes. Add yellow squash, green zucchini, purple bell pepper, and mushrooms. Cook and stir until slightly softened, approximately 4 mins. Add garlic; cook dinner, stirring regularly, till fragrant, about 3 mins more.
Pour bird inventory into skillet and upload tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to prepare dinner and stir, adding more liquid if essential, till greens are cooked on your choice, four to 8 mins more. Season with salt and pepper.

Notes :

If you don't have herbes de Provence, you can substitute 1 tablespoon Italian seasoning or 2 to a few tablespoons of clean herbs on hand (parsley and/or rosemary and basil are proper). If you don't have celery salt, you could use seasoning salt.
You can mince the purple onion if you have choosy eaters who might be suspicious of the strips.
After including garlic, you may also add 2 cups cubed eggplant and/or two diced tomatoes.
You can use water in place of chook stock if desired.

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